VTT WEBINAR: Microbes - The New Designers of Food Structure and Taste

24.11.2014 0:00
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24.11.2014 0:00

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Can you increase the dietary fibre content of snack products to 20 g/100g
product without compromising the taste and texture? Is it possible to tailor
food structure and flavour without food additives, using natural processing
tools? Can you decrease the number of E-coded additives in your products?

Join the free seminar and learn by case-examples how microbes can tailor the
food structure and taste. Link
to the event.